Recipe of the week: Sour bean spaetzle


For spaetzle

500 g spaetzlemjöl

5 eggs

150 ml of mineral water

2 teaspoons salt

500 g fresh beans

For roux

2 tablespoons butter

2 tablespoons flour

1½ l vegetable broth or meat broth

Vinegar, fresh garden herbs, soy sauce

salt and pepper


Make a solid spaetzledeg of flour, eggs and water and let rest for about 15 minutes.

Boil water in a large saucepan. Put the dough in the spaetzle cutter and scrape into the water. Let it simmer briefly on low level until the spaetzlen swims to the top. Remove the spaetzle with a slotted spoon and keep warm.

3. Clean the fresh beans, cut into about 2 cm pieces and cook in salted water until they are al dente. Then blanch in cold water.

To the sauce, melt the butter in a saucepan, add the flour and stir to a roux. Pour in the meat / vegetable stock and bring to the boil. Season to taste with vinegar.

5. Add the cooked beans and spaetzlen and serve with parsley.

extra tips

Tips from the chef: Bread goes well with the sour bean spatula. Whether it is black or white. Slightly sparkling and aromatic like a La Galope Sauvignon Blanc from the Côtes de Gascogne – They go well with wine. Gentlemen.

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